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Sunday, September 11, 2016

September? Already? Each month at Secret Recipe Club time I am reminded how quickly time is passing and to stop and enjoy each moment! We've had a beautiful fall like weekend here! Hope you're enjoying this time of year in your part of the world.

For this month's reveal, I was assigned Making Miracles. Rebekah, the blogger behind Making Miracles says " this blog began in 2006 as a way to record my experiences in surrogacy and has evolved over the years to include my day to day life, including what my kids and puppies have been up to and the latest recipes I've enjoyed creating in the kitchen." Stop by her blog, she has some amazing stories and recipes!

For SRC reveals, the first recipe category I usually browse, is what else but desserts? Not only because I love desserts but also because I send something to work with Tim for their treat day each month. Rebekah has a fabulous selection of desserts to choose from. As I was reading the list of Cakes and Cupcakes, my eyes were quickly drawn to the recipe entitled Too Much Chocolate Cake. I found myself thinking, no way! In my book there's no such thing as too much chocolate anything. As I read the recipe, I was reminded of a cake I used to make years ago that was a very similar if not identical recipe. Remembering just how moist and delicious this cake was, I decided this was the recipe for this months reveal.

Rebekka made her cake in a bundt pan, I used a 9 x 13. While still, warm, I topped the cake with a quick chocolate glaze. The glaze just intensifies the moistness of this cake. Delicious chocolate goodness ... never too much for me!

In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.

Bake for 50 to 55 minutes (20 minutes for cupcakes), or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar or top with frosting.

About Me

I am a 50 something midwesterner. I love to cook, travel and garden. I collect spoons, a collection started by my mother. My blog is a creative journey through my cookbook collection (over 100), my clippings, newly found recipes and baking groups. I would love to hear from you. I love receiving comments on my blog! My e-mail is lakegirlatheart@hotmail.com.